If you are craving a dish that sings with the fresh, vibrant flavors of the season, this Spring Vegetable Pasta Recipe is an absolute must-try. It brings together tender asparagus, sweet peas, juicy cherry tomatoes, and crisp zucchini all tossed with al dente pasta in a light, lemony sauce. Fresh basil and Parmesan add just the right finishing touch to make this meal not only colorful and healthy but deeply satisfying. Perfect for a quick weeknight dinner or a weekend gathering, this Spring Vegetable Pasta Recipe celebrates the garden’s best offerings in every delightful bite.
Ingredients You’ll Need
Gathering a handful of simple, fresh ingredients is the key to making this dish shine. Each one plays a crucial role, whether bringing texture, refreshing brightness, or a burst of flavor that makes every forkful something special.
- 8 ounces pasta: Choose your favorite type like penne or farfalle for a perfect bite every time.
- 1 tablespoon olive oil: Adds a silky richness and helps sauté the vegetables evenly.
- 1 small onion, diced: Provides a sweet, savory base that gently melts into the sauce.
- 2 cloves garlic, minced: Infuses the dish with aromatic depth and a touch of warmth.
- 1 cup asparagus, chopped: Brings a tender crunch and a subtle grassy note that defines spring.
- 1 cup peas: Sweet and bright, they add pops of freshness and vibrant green color.
- 1 cup zucchini, sliced: Softens nicely in the pan, keeping the dish light and summery.
- 1 cup cherry tomatoes, halved: Juicy bursts of acidity perfectly balance the other vegetables.
- 1/4 cup fresh basil, chopped: Offers a fragrant, herbal lift that ties everything together.
- 1/4 cup grated Parmesan cheese: Adds a salty, nutty finish that enriches each mouthful.
- 1/2 teaspoon salt: Enhances all the flavors, making the dish pop.
- 1/4 teaspoon black pepper: Gives a subtle heat and complexity.
- 1/4 teaspoon red pepper flakes (optional): For those who like a little kick in their meal.
- 1/2 cup vegetable broth: Creates a luscious sauce that melds the ingredients together flawlessly.
- 1 tablespoon lemon juice: Brings a fresh, zesty brightness to finish the pasta perfectly.
How to Make Spring Vegetable Pasta Recipe
Step 1: Prepare the Pasta
Start by bringing a large pot of salted water to a boil. The salt seasons the pasta from within, enhancing its flavor. Once boiling, add your pasta and cook it according to the package instructions until it is perfectly al dente — firm yet tender. This creates an ideal base to carry the spring vegetable medley.
Step 2: Sauté the Aromatics
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Toss in the diced onion and sauté for 3 to 4 minutes until soft and translucent. Then add minced garlic and cook for an additional 30 seconds, stirring constantly. This step builds a fragrant foundation full of sweet, savory notes essential to the dish’s character.
Step 3: Cook the Spring Vegetables
Add the chopped asparagus first, cooking it for 2 to 3 minutes so it stays crisp-tender. Follow with peas and zucchini, stirring occasionally as they gently soften over 3 to 4 minutes. Finally, stir in the cherry tomatoes and cook until they just begin to loosen and release their juice, about 2 minutes. This layered approach ensures each vegetable keeps its texture and vibrant color.
Step 4: Season and Simmer
Sprinkle in the salt, black pepper, and optional red pepper flakes to awaken the flavor of your vegetable mixture. Pour in the vegetable broth and bring to a gentle simmer, allowing the liquids to reduce slightly over 2 to 3 minutes. This simmering step deepens the sauce flavor without overpowering the fresh vegetables.
Step 5: Combine Pasta and Vegetables
Drain the cooked pasta, reserving about half a cup of the pasta water. Add the pasta directly to the skillet and toss everything together, adding small amounts of the reserved water if your pasta looks dry. This technique helps the sauce cling to every piece of pasta and vegetable, making the dish luxuriously moist.
Step 6: Add Final Touches
Stir in chopped fresh basil, grated Parmesan cheese, and lemon juice to lift the flavors. Taste the pasta and adjust seasoning with more salt, pepper, or lemon juice if you want a brighter or more savory finish. The fresh basil adds a lovely herbal punch, and the lemon juice’s zing perfectly balances the richness of the cheese.
How to Serve Spring Vegetable Pasta Recipe
Garnishes
There’s nothing like a sprinkle of extra Parmesan cheese and a few fresh basil leaves on top to make your Spring Vegetable Pasta Recipe look as incredible as it tastes. A drizzle of high-quality olive oil or a few cracked red pepper flakes can offer a gourmet touch that invites everyone to dig in eagerly.
Side Dishes
This dish stands beautifully on its own but can also be paired with a crisp green salad dressed with lemon vinaigrette to echo the zesty notes of the pasta. Crusty garlic bread or a light white wine complement the meal if you’re aiming for a fuller, more indulgent dining experience.
Creative Ways to Present
For a stunning presentation, twirl the pasta into neat nests on each plate and scatter vibrant cherry tomatoes and basil leaves on top. Serve family-style in a large shallow bowl to showcase the colorful medley of vegetables, encouraging everyone to help themselves to this bright, springtime feast.
Make Ahead and Storage
Storing Leftovers
Leftover Spring Vegetable Pasta Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Keep it chilled and sealed to preserve the fresh flavor and texture of the vegetables and pasta.
Freezing
While this pasta is best enjoyed fresh, you can freeze leftovers in meal-sized portions. Use freezer-safe containers or bags and freeze for up to 2 months. To help the sauce and veggies hold up better, slightly undercook the pasta before mixing with the vegetables.
Reheating
To reheat, gently warm the pasta in a skillet over medium-low heat, adding a splash of vegetable broth or water to loosen the sauce and prevent dryness. Microwaving works too, but stirring occasionally during reheating will keep the texture pleasant and even.
FAQs
Can I use other vegetables in this Spring Vegetable Pasta Recipe?
Absolutely! Feel free to add or substitute seasonal vegetables like artichokes, green beans, or spinach based on your preference or what’s fresh at the market.
Is this recipe suitable for vegans?
To make it vegan, simply omit the Parmesan cheese or replace it with a plant-based alternative. The dish will still taste fresh and flavorful.
What type of pasta works best for this recipe?
Short pastas like penne, farfalle, or fusilli work best as they hold the vegetable pieces and sauce beautifully, but any pasta shape you love will be delicious.
Can I prepare this Spring Vegetable Pasta Recipe ahead of time?
You can prep the vegetables in advance or cook the pasta early, but for the best texture and taste, it’s ideal to toss everything together just before serving.
How do I keep the vegetables vibrant and crisp?
Quick cooking over medium heat and not overcooking the vegetables helps keep their bright color and fresh snap, essential for the lively character of this dish.
Final Thoughts
I genuinely hope you give this Spring Vegetable Pasta Recipe a shot. It’s the kind of dish that feels like a celebration of the season’s best, full of color, freshness, and comforting flavors all at once. Whether you’re cooking for yourself or sharing with loved ones, it’s a beautiful way to bring a little garden magic to your table any night of the week.
Print
Spring Vegetable Pasta Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and flavorful Spring Vegetable Pasta featuring tender asparagus, peas, zucchini, and cherry tomatoes sautéed with garlic and onion. Tossed with al dente pasta, fresh basil, Parmesan cheese, and a hint of lemon, this dish is a perfect quick and healthy meal bursting with fresh seasonal flavors.
Ingredients
Pasta
- 8 ounces pasta
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup asparagus, chopped
- 1 cup peas
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
Seasonings and Garnishes
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup vegetable broth
- 1 tablespoon lemon juice
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Sauté Onion: While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until soft and translucent.
- Add Garlic: Add minced garlic to the skillet and sauté for 30 seconds, stirring constantly to avoid burning.
- Cook Asparagus: Add chopped asparagus to the skillet and cook for 2 to 3 minutes, stirring occasionally.
- Add Peas and Zucchini: Stir in peas and sliced zucchini, cooking for another 3 to 4 minutes until vegetables are tender.
- Incorporate Tomatoes: Add halved cherry tomatoes and cook for 2 minutes until they begin to soften.
- Season Vegetables: Season the vegetable mixture with salt, black pepper, and red pepper flakes (if using), stirring to combine.
- Simmer with Broth: Pour in vegetable broth, bring to a gentle simmer, and cook for 2 to 3 minutes to meld flavors.
- Drain Pasta: Once pasta is cooked, drain it, reserving about 1/2 cup of pasta water.
- Combine Pasta and Vegetables: Add drained pasta to the skillet with vegetables and toss together. Add reserved pasta water if needed to loosen the sauce.
- Add Fresh Ingredients: Stir in fresh basil, grated Parmesan cheese, and lemon juice until well combined.
- Adjust Seasoning and Serve: Taste the pasta and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve warm, garnished with extra Parmesan cheese and basil if preferred.
Notes
- Use gluten-free pasta to make this recipe gluten-free.
- For a vegan version, omit Parmesan cheese or replace with nutritional yeast.
- Reserve some pasta water to adjust the sauce consistency as needed.
- Red pepper flakes add a mild heat but can be omitted for a milder dish.
- Serve immediately for the best taste and texture.
